Friday, September 16, 2011

This unusual basil, peach, black pepper, Parmesan cobbler recipe started out as an innocent experiment making individual-sized cobblers, but somehow spun out of control into weird and wonderful new directions.

I was thinking about a cheese Danish, so I grated some Parmigiano-Reggiano into the batter. I was thinking about Gougères, so I added some freshly ground black pepper as well. I was thinking about a peach and basil sorbet I had one time, and decided that some of the sweet aromatic herb seemed perfectly appropriate.

The result was one of the more interesting and delicious desserts I’ve eaten in a long time. The flavors are subtle, but identifiable. I love, love, loved it. It may sound a little savory, but it was plenty sweet enough, and would make a memorable end to any late summer meal. I hope you give it a try soon. Enjoy!

Note Regarding Self-Rising Flour: As we said in the regular peach cobbler post, it is recommended you go out and get some self-rising flour. You can make it yourself, by adding baking powder and salt to all-purpose flour, but for whatever reason, it just doesn't seem work as well.

I tried your earlier cobbler and was BLOWN away by how good it was. I have since tried to make several single serving variations, primarily MUCH lower in fat and calories ... but as suspected they did suffer from the lack ... unfortunately if I want cobbler I usually have to settle. Not tonight though .. tonight I go all the way ;)

I did not have the basil handy but I did follow the directions as suggested for the rest of the recipe. It turned out delicious! Thanks again for a great finishing dessert! Fast easy and delicious, you can't ask for anything more :)

I just this the other night for my Sister's birthday and it was every bit as delicious and interesting as I imagined it would be. Hands down the most delicious fruit desert I have ever eaten! And @boni, I thought so too so I used about as much as it looked like since I imagine chef john doesn't really measure things like Parmesan in his recipes and it came out perfect. Trust your eyes!

Chef John, thanks for the great idea. I added bacon... Also I took the bacon grease, fried some more peaches in it and added the left over batter in all of that to make some pretty amazing almost-clafouti...

I made this because of your little suggestion, reading the Peach Tartine recipe. OMG YUM! This was fantastic! Didn't change a thing. This will be a normal feature for our summer peaches. Much thanks...now cobblers will never be boring again!